Hawaiian Banana Nut Bread

I want you to go bananas, to-day! Okay, I really just want you to go buy yourself four bananas, and do it today. Don’t eat them yet…and if you have to do what I do, make a sign warning off anyone (husband!) who might not listen when you tell them HANDS OFF.You’ll want to make this INCREDIBLE Hawaiian Banana Nut Bread as soon as you can, but very ripe bananas are needed before you can even start. In fact, maybe just buy two bunches and freeze the second, because this bread won’t last long in any kitchen.

I discovered the recipe many years ago and tried several versions until this stood out as a clear winner. You won’t want to change one thing about the ingredients. If you don’t like nuts, you may omit the walnuts but nothing else, trust me. I tried adding more pineapple, less pineapple, no coconut, no cherries, and kept coming back to the perfect combination I’m sharing with you now…

Not only is this bread pretty, it’s so full of flavor and moist texture, I’m warning you, it’ll be hard to eat “just a bite”. Also, it needs no adornment whatsoever but you could glaze the top or sprinkle some powdered sugar over it, but why?… This is divine just as you see it.

The recipe makes two nice size loaves, but you can also make one loaf and 12 muffins if you want the option of popping a few in a bag on-the-go. Perfect for gift giving; just be sure to include a copy of the recipe.

The combination of bananas, maraschino cherries, crushed pineapple and coconut adds a moistness that keeps getting better for days after you bake the bread. And walnuts add the perfect chunky bite. I melt coconut oil to add to the recipe for even more intense tropical flavor; use your own preference for oil here, but do not substitute with applesauce. This is not the time for that.

I mentioned how perfect this bread is for gift giving but if that’s your intent, be sure to save some for your own house. When I made the loaf and muffins you see here, the guys at my house pleaded with me not to share any of it! I kept telling them it was too much for us, and they swore that they needed every bit of it (It’s been a while since I last made it). So to you who were going to be benefactors the other day, I’m ripening more bananas as we speak so don’t worry, Hawaiian Banana Nut Bread is in your future.A special note to my friend who is one of my best taste-testers, I know… no walnuts for you.

I hope you try this bread soon. It’s delicious and appropriate any time of year and with any meal of the day or all by itself. Just make sure there’s enough to share because stingy behavior seems to be a side effect.

I have made this bread for YEARS and trust me, follow the recipe as written. I've experimented so much that you can trust this combination of ingredients makes the best bread. If you don't like nuts, you may omit the walnuts, but don't leave out anything else! This recipe makes two regular 9x5 loaves of bread. The recipe also will fill 3 regular aluminum loaf pans for gift giving or 24 (or more) regular size muffins. My preference is one regular loaf and 12 muffins.

Course: Quick Bread

Servings: 2loaves

Author: Good Dinner Mom

Ingredients

3cupsall-purpose flour

3/4teaspoonsalt

1teaspoonbaking soda

2cupsgranulated sugar

1teaspoonground cinnamon

1cupchopped walnuts

3eggs

1cupmelted coconut oilor oil of your choice

2cupsmashed very ripe banana4 medium bananas

18 ounce can crushed pineapple, drained

2teaspoonsvanilla extract

1cupflaked coconutpreferably unsweetened

1cupmaraschino cherriesdrained and diced

Instructions

Preheat oven to 350F degrees. Grease two 9x5 inch loaf pans.

In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon.

My bread just came out of the oven but I tried the muffins a little bit ago and this recipe is amazing! My bread took about 20 minutes longer and I ended up having to cover it with tinfoil to keep the top from burning. This is likely my fault though because I split the recipe between muffins and a loaf pan since I only have one of each. I’d be willing to bet my loaf pan ended up with more batter than originally intended. In any case, awesome spin on plain banana bread, I will be making again (though just in muffin form next time or I may die waiting for the bread to finally finish so I can eat it).

Hi Carol, you could just leave out the cherries but I would definitely try cranberries! I have several bags of frozen cranberries because I love them so much so you have given a great idea here. I’m certainly going to add cranberries next time. Much healthier and lower fructose content. I say do it!

Hi Jane, I just went in an updated the printable recipe for you (I should have added this information in the first place). But for muffins, I baked them for about 25 minutes in a 350F degree oven. Thank you for stopping by!